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EasyCook with Chef Rose, Online-based Cooking Studio, Seattle, WA (2026)

08/22/2026

These Frozen Chocolate Peanut Butter Cups are dangerously easy to make! 🍫

No-Bake Frozen Peanut Butter Cups

That crisp chocolate shell and creamy center are irresistible.

Ingredients 🛒
• 2 cups (340 g) semi-sweet chocolate chips
• 1 tbsp (15 g) coconut oil
• 1 cup (260 g) creamy peanut butter
• 2 tbsp (28 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar

Directions:
1. Melt the chocolate chips with the coconut oil over gently simmering water, stirring until completely smooth and glossy.
2. In a separate bowl, mix the peanut butter, softened butter, and powdered sugar until thick, smooth, and dough-like.
💡 Tip: If the filling is too soft, the chocolate layer can shift or mix instead of staying neatly layered.
3. Line a 12-cup muffin tin with paper liners and spoon enough melted chocolate into each liner to cover the bottom.
4. Roll the peanut butter mixture into 12 small balls and gently press one into each chocolate base.
5. Cover each peanut butter center completely with the remaining melted chocolate and tap the pan lightly on the counter to smooth the tops.
6. Freeze for 2 hours, or until completely firm.
7. Peel away the liners and serve frozen.

Prep: 15 mins | Cook: 5 mins | Total: 2 hrs 20 mins
Kcal: ~230 per serving | Servings: 12

Make a batch ahead and keep them frozen for an easy sweet treat! 🔖
Do you prefer extra peanut butter or extra chocolate? ⬇️

08/20/2026

Chewy cookies hugging cold, creamy ice cream — these Chocolate Chip Ice Cream Sandwich Bites melt in your mouth and disappear in minutes! 🍪
The Freezer Treat You'll Make on Repeat All Summer
Saved by 30,000+ home bakers who can't stop making them!

🧈 Ingredients:
- 1 cup (225 g) butter, softened
- 3/4 cup (150 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp (6 g) baking soda
- 1/2 tsp (3 g) salt
- 1 cup (175 g) semisweet chocolate chips
- 1 pint (470 ml) vanilla ice cream
- 1 cup (170 g) mini chocolate chips

Directions:
1. Beat softened butter with brown sugar and granulated sugar until light and fluffy.
2. Mix in the egg and vanilla until silky smooth.
3. Whisk flour, baking soda, and salt, then blend into the wet mix just until it comes together.
💡 Tip: Stop mixing the moment the flour disappears — overmixing builds gluten and turns chewy cookies tough and flat.
4. Fold in semisweet chocolate chips.
5. Scoop rounded mounds onto a parchment-lined tray and bake at 350°F until edges are golden and centers look just set.
6. Cool completely, then press a scoop of vanilla ice cream between two cookies.
7. Freeze until firm, slice into bite-size pieces, and roll the exposed ice cream edges in mini chocolate chips.

Prep: 25 mins | Bake: 12 mins | Freeze: 2 hrs
~280 cal per bite 🔖

What's your go-to ice cream flavor for cookie sandwiches? ⬇️

08/17/2026

One snap of this Classic Chocolate Fudge and you’ll never buy candy again 🍫
Five ingredients, one pot, zero graininess.
Tried and true, silky every single time.

Ingredients 🥄:
• 12 oz (340 g) semisweet chocolate chips
• 1 can (14 oz/397 g) sweetened condensed milk
• 2 tbsp (28 g) unsalted butter
• 1/4 tsp (1.5 g) fine salt
• 1 tsp (5 ml) vanilla extract

Directions:
1. In a cold heavy saucepan, combine chocolate chips, condensed milk, butter, and salt.
2. Place over low heat and stir constantly with a silicone spatula.
★ Tip: If you crank the heat, the fudge will turn grainy and seize — low heat keeps it silky.
3. Keep stirring until the mixture is glossy, thick, and falls off the spatula in one heavy ribbon, then immediately remove from heat.
4. Stir in vanilla off the heat, then scrape the fudge into a parchment-lined 8-inch (20 cm) square pan.
5. Smooth the top, chill until completely firm, then lift out and cut into clean squares.

Prep: 10 mins | Cook: 10 mins | Total: 2 hrs 20 mins
Kcal: ~200 per serving | Servings: 16

Save this so you can make it this weekend 🔖
What’s the first bake you remember helping with as a kid? ⬇️

08/12/2026

That first snap through dark chocolate into a vibrant pink strawberry buttercream center these Chocolate Covered Strawberry Buttercream Candies are velvety, rich, and completely irresistible. 🍓
Dark Chocolate Strawberry Buttercream Truffles

Made these for a Valentine's Day dessert tray and my husband said they were better than anything from a chocolate shop.

Ingredients 🍓:
• 1/2 cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 3 tablespoons (12g) freeze-dried strawberry powder
• 1 tablespoon (15ml) heavy cream
• 1/2 teaspoon (2.5ml) vanilla extract
• Pinch of salt
• 2 cups (350g) dark chocolate chips, melted

Directions:
1. Whip softened butter in a bowl until creamy and smooth, then add powdered sugar, freeze-dried strawberry powder, heavy cream, vanilla, and a pinch of salt.
2. Mix until a thick, stiff, bright pink strawberry buttercream dough forms.
3. Scoop small portions and roll into smooth, tight bite-sized balls, then place on a parchment-lined tray.
💡 Tip: If the buttercream balls aren't frozen completely solid before dipping, the warm chocolate melts straight through the soft filling and you get a collapsed, sticky mess instead of that clean, crisp shell.
4. Dip each frozen ball into melted dark chocolate using a fork, tap gently to remove excess, drizzle with fine chocolate lines, and return to parchment until the shell sets crisp and satin-smooth.

Prep: 20 mins | Cook: 0 mins | Total: 50 mins
Kcal: ~140 per serving | Servings: 22

Wrap these in a small box and nobody will believe they're homemade save the secret. 🔖

Would you keep the dark chocolate shell or switch to white chocolate for a strawberry cream twist? ⬇️

08/11/2026

These Apple Pie Truffles crack open with a soft, cinnamon-apple center one bite is pure fall 🍂
No-Bake Apple Pie Truffles in 4 Easy Steps
Everyone asks for this recipe every single fall.

Ingredients 🥣:
• 8 oz (226 g) cream cheese, softened
• 1 cup (150 g) finely chopped cooked cinnamon apples
• 1 tsp (2 g) ground cinnamon
• 1 cup (120 g) finely crushed graham cracker crumbs
• 12 oz (340 g) white chocolate melting wafers or chopped white chocolate
• 1/4 cup (85 g) caramel sauce, for drizzling
• 2 tbsp (15 g) graham cracker crumbs, for topping

Directions:
1. Mix softened cream cheese, chopped apples, cinnamon, and graham cracker crumbs until a thick dough forms.
2. Scoop and roll into bite-sized balls, then place on a parchment-lined tray and chill for 1 hour until firm.
Tip: Don't skip the chill before dipping — warm truffles will soften and slide right off the fork.
3. Melt white chocolate and dip each chilled truffle, allowing the excess to drip off.
4. Drizzle with caramel, sprinkle with graham cracker crumbs, and let set until the shell snaps.

Prep: 25 mins | Cook: 0 mins | Total: 100 mins | Kcal: ~200 per serving | Servings: 18 truffles

Save this for your next fall gathering 🔖
Which fall flavor combo takes you straight back to childhood — apple pie or pumpkin spice? ⬇️

08/10/2026

Crack into pure summer nostalgia with these creamy Orange Creamsicle Truffles 🍊
Orange Creamsicle Truffles – A White Chocolate Bite of Sunshine
Every taster begs for this recipe.

Ingredients 🍫:
• 8 oz (225 g) white chocolate chips, for filling
• 1/2 cup (120 ml) heavy cream
• 1 tbsp (6 g) fresh orange zest, plus more for garnish
• 1/2 tsp (2 ml) orange extract
• 1 tbsp (14 g) unsalted butter
• 12 oz (340 g) white chocolate chips or melting wafers, for coating

Directions:
1. Place the filling white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until steaming, not boiling.
2. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir gently until smooth. Add the orange zest, orange extract, and butter. Stir into a silky orange ganache. Chill until firm, about 2 hours.
💡 Tip: If your cream boils, the white chocolate can seize and turn grainy — letting it warm slowly makes the ganache velvety.
3. Scoop the chilled ganache into small portions and roll each into a smooth ball. Place on a parchment-lined tray and chill for 30 minutes.
4. Melt the coating white chocolate until glossy. Dip each truffle, tap off the excess, and set it back on the tray. Sprinkle fresh orange zest on top before the shell hardens.

Prep: 20 mins | Cook: 5 mins | Chilling: 2 hrs 30 mins | Total: 2 hrs 55 mins
Kcal: ~120 per truffle | Servings: 24

Save this for your next sweet craving 🔖
What memory does a creamsicle bring back for you? ⬇️

08/10/2026

These Banana Split Truffles are basically a summer party in one bite 🍒
Bite-Sized Banana Splits Coated in Dark Chocolate
Everyone who tries these asks for the recipe.

Ingredients 🍫:
• 1 ripe banana (about 120 g)
• 4 oz (113 g) cream cheese, softened
• 1 1/2 cups (180 g) vanilla wafer crumbs
• 1 cup (170 g) dark chocolate chips, melted
• 1/2 cup (85 g) white chocolate chips, melted
• 1/4 cup (80 g) strawberry glaze
• 1/4 cup (35 g) roasted peanuts, finely chopped
• 2 tbsp (25 g) rainbow sprinkles
• 6 maraschino cherries, halved

Directions:
1. Mash the banana until completely smooth, then stir in the softened cream cheese until glossy and fully combined.
2. Fold in the vanilla wafer crumbs until a thick, rollable dough forms.
Tip: Don't skip chilling the balls — warm truffle centers will crack and bleed into the melted chocolate.
3. Scoop into 12 equal balls, roll smooth, and place on a parchment-lined tray. Chill for at least 30 minutes.
4. Dip each chilled ball into melted dark chocolate, let excess drip off, and return to the tray.
5. Drizzle with strawberry glaze and melted white chocolate, then top with peanuts, sprinkles, and a cherry piece. Let set until firm.

Prep: 20 mins | Cook: 5 mins | Total: 55 mins
Kcal: ~210 per serving | Servings: 12

Save this recipe for your next summer dessert board 🔖
Would you add a pineapple drizzle to your batch, or keep it classic? ⬇️

08/09/2026

That first bite of dense, velvety chocolate fudge with rich peanut butter swirls running through every layer just 5 ingredients and one pan for this Chocolate Peanut Butter Swirl Fudge. 🍫
Peanut Butter Marbled Chocolate Fudge Squares
Made this for a bake-off at work and my coworker tried to buy the entire tray off me.

Ingredients 🥜:
• 2 cups (350g) semi-sweet chocolate chips
• 1 can (14 oz / 397g) sweetened condensed milk
• 2 tablespoons (28g) unsalted butter
• 1 teaspoon (5ml) vanilla extract
• 1/3 cup (85g) creamy peanut butter
• 1/4 cup (45g) white chocolate chips

Directions:
1. In a heatproof bowl over simmering water, combine semi-sweet chocolate chips, sweetened condensed milk, and butter, stirring until glossy and smooth, then mix in vanilla extract.
2. Pour the rich chocolate fudge into a parchment-lined pan and spread evenly into the corners.
3. In a small bowl, stir creamy peanut butter and melted white chocolate chips together until silky and warm, then drop large dollops across the chocolate surface.
💡 Tip: Don't swirl more than three or four times — too many turns blend the peanut butter and chocolate together and you lose those dramatic golden ribbons that make every slice look like a candy shop window piece.
4. Drag a butter knife in figure-eight loops through both layers, then refrigerate for at least 2 hours until completely firm. Lift out by parchment and slice into squares.

Prep: 15 mins | Cook: 5 mins | Total: 140 mins
Kcal: ~190 per serving | Servings: 16

This is the fudge that makes people stop mid-bite just to stare at the swirl pattern save it before your next gathering. 🔖

Would you go heavier on the peanut butter swirl or keep it subtle what's your chocolate-to-peanut-butter ratio? ⬇️

08/06/2026

That crack when the chocolate snaps open... these Chocolate Covered Lotus Cheesecake Balls are dangerously creamy just 5 ingredients, zero baking! 🍫
No-Bake Lotus Biscoff Cheesecake Balls
The crunch-meets-creamy combo that disappears in minutes.

Ingredients 🥣:
• 2 cups (200g) finely crushed Lotus Biscoff cookies
• 8 oz (225g) softened cream cheese
• 3 tbsp (45g) Lotus Biscoff spread
• 1.5 cups (270g) melted milk chocolate
• 2 tbsp (30g) melted Lotus Biscoff spread, for drizzling

Directions:
1. In a bowl, mix the crushed cookie crumbs, cream cheese, and Biscoff spread into a thick, golden-brown dough.
2. Scoop with a small cookie scoop and roll into tight balls. Chill on a parchment-lined tray for 30 minutes until completely firm.
💡 Tip: Skipping the chill means the chocolate's heat softens the dough and your balls collapse mid-dip. Chill until rock solid — it's the difference between a messy blob and a perfect dunk.
3. Dunk each chilled ball fully into the melted milk chocolate, then tap the skewer on the bowl edge to drip off the excess.
4. Set on parchment, zigzag warm Biscoff spread on top, and finish with a sprinkle of fine cookie crumbs.

Prep: 15 mins | Chill: 30 mins | Cook: 5 mins | Total: 50 mins
Kcal: ~250 per ball | Servings: 14

Save this for your next dessert craving 🔖

Team Biscoff or team plain chocolate? ⬇️

08/03/2026

These Strawberry Peanut Butter Cups only need 5 ingredients and zero baking 🍫
Fresh Strawberry Peanut Butter Cups: The 5-Ingredient Freezer Favorite
Everyone who tries these falls in love instantly.

Ingredients 🍓:
• 12 oz (340g) dark chocolate, melted and divided
• 1 cup (240g) creamy natural peanut butter
• 2 tbsp (30ml) maple syrup
• 1 cup (150g) fresh strawberries, diced
• 1 tsp (5g) flaky sea salt

Directions:
1. Coat paper muffin liners with melted dark chocolate, swirling up the sides to form a thick shell. Freeze 10 minutes until hardened.
2. Stir peanut butter with maple syrup until thick and velvety.
💡 Tip: If the peanut butter is too soft, the strawberries sink and the layers blur — chill it 5 minutes before filling.
3. Scoop a generous layer of peanut butter into each shell and smooth it flat.
4. Press diced strawberries lightly into the peanut butter layer.
5. Pour remaining melted chocolate over the top and smooth flush with the rim.
6. Sprinkle with flaky sea salt and freeze until firm, about 30 minutes.

Prep: 15 mins | Freeze: 40 mins | Total: 55 mins
Kcal: ~300 per serving | Servings: 12

Save this for your next sweet craving 🔖

Would you swap strawberries for raspberries? ⬇️

EasyCook with Chef Rose

08/22/2026

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